Ginger

Ginger

Fresh Ginger is often not used in cooking because many people know it only for Stir fry.
Over 7,000 tonnes are farmed in Australia for Australians so there must be other ways to use this amazing root vegetable.

 

Week 1602 12 Jan 2106 week – It’s in the Veature Veg section, at $12.99 per kg.  Save up to 52% compared with supermarkets. (Note: in Coles, ginger is $27/kg and in Harris Farm, it’s $19.29/kg)

  • Ginger has many health benefits, but the main ones are:
  1. Ginger helps reduce inflammation.  This has a few powerful effects, in particular in alleviating Osteoarthritis – a common health problem caused by degeneration of the joints in the body, leading to symptoms like joint pain and stiffness. We have heard from several sufferers who drink a daily cup of home-made concentrated ginger tea and whose symptoms have reduced dramatically or even disappeared altogether.
  2. The reduced inflammation is also thought to:
  • Help improve brain function and slow the onset of Alzheimers (by reducing oxidative stress and chronic inflammation of the brain)
  • Help prevent pancreatic cancer, breast cancer and ovarian cancer
  • Reduce indigestion as well as menstrual pain.
  • The easiest way of getting your daily ginger dose is to combine 250g of ginger (peeled and thinly sliced) with 1L of water, 400g of sugar and a pinch of salt in a sauce pan.  Bring to the boil and simmer (no lid) for 45-60 minutes until syrup-y.  Store in the fridge for up to 2 weeks, or freeze as ice cubes for up to 6 months.  Mix into a drink by combining 1-2 cubes of ginger syrup with soda, a squeeze of lime juice and some crushed mint.  It also goes well with whiskey or rum!

Ok now to cooking. Here are some ideas and you might like to share some of your own on facebook

Pho Soup with Ginger
Recipe Type: Soup
Author: Harvest Hub
Serves: 8
Ingredients
  • Soup bones with marrow
  • 1 1/2 kgs beef for stew/or chicken/or tofu
  • ½ tbs sliced ginger
  • 2 onions, sliced
  • 2 garlic cloves, sliced
  • Water
  • 1 pkt fine egg noodles
  • 2 tbs nuoc mam (fish sauce)
  • 1/2 tsp pepper
Instructions
  1. Place the bones, meat, ginger, onions and garlic in 3 to 4 cups water to cover. Cook over low heat till meat is tender, about 1 1/2 hours. Cook the noodles in boiling water till just tender. Drain noodles and strain the meat broth. Add noodles to broth together with nuoc mam and pepper. Chop the meat and marrow and return to broth. Bring to boil, adjust seasonings, and serve. If you can find pea-starch noodles the dish will be more authentic. If using pea starch noodles, cook in boiling water 30 min. let stand another 30 minutes in the same water before draining and adding to the broth.
Salmon Steaks & Ginger
Recipe Type: Casserole
Author: Harvest Hub
Serves: 2
Ingredients
  • 2 salmon steaks
  • 1/2 tsp chopped fresh ginger
  • 2 tbs chopped onion
  • 1 tbs lemon juice
  • 1/4 cup soy sauce
  • 1/4 cup rice wine or sherry
  • Capers to garnish
Instructions
  1. Preheat oven 200C.
  2. Place steaks side by side in a small ovenproof casserole. Sprinkle with ginger, onion and lemon juice. Pour the soy & wine over them. Cover and bake for 15 minutes or until the fish flakes. To serve, spoon a little of the cooking liquid over each serving. Capers to garnish.

 

Wombok

Wombok

Wombok display 2

Wombok from Freeman’s Reach are good so this week it is a Stir Fry Value bag.

Local Ginger

If you have ordered local Ginger you need to put in the fridge as it will go mouldy if left out. Wrap in a paper towel to keep it dry or you can freeze it as well. Coriander, chilli, bean shoots,

Storage hunt for greens

If your herbs wilt don’t panic. Fill a basin with cold water drop in some ice cubes, pop in the herb and soak. Then pull out, shake dry, pop on paper towel to dry out and bingo – it’s popped back to life. Store in a paper towel in bag or container to keep the fridge humidity off it.

Back to Wombok

      Recipes

Crunchy wombok salad with Salad mate Lemon & Herb

 Stir fried beef with Wombok and chilli

 

Crunchy wombok salad with Salad Mate Lemon & Herb
Ingredients
  • ½ wombok, finely shredded
  • 1 large carrot, coarsely grated
  • 1 red capsicum, seeded and finely sliced
  • 1 cup fresh corn, cooked
  • ½ cup sliced shallots
  • 1 cup torn mint leaves
  • 1 cup torn coriander leaves
  • ¾ cup unsalted roasted peanuts
  • For the Dressing:
  • Salad Mate Lemon & Herb
Instructions
  1. Place wombok, carrot, capsicum, corn, shallots, mint and coriander leaves and peanuts in a large bowl and stir to combine. Just before serving, shake dressing and pour over salad. Mix well.
Stir-fried beef with wombok and chilli
Ingredients
  • 2 tbs vegetable oil
  • 700g rump steak, thinly sliced
  • 1 large carrot, peeled and thinly sliced
  • 1 small red capsicum, sliced
  • 3-cm piece ginger, finely chopped
  • 2 cloves garlic, finely chopped
  • 2-3 small red chillies, finely sliced (or to taste)
  • 3 cups coarsely shredded wombok
  • 2 tbs hoisin sauce
  • 1 tbs soy sauce
Instructions
  1. Heat half the oil in a wok or a large pan over medium heat and stir-fry steak in batches until browned.
  2. Remove and set aside. Heat remaining oil and add carrot and capsicum and stir-fry for two to three minutes, then add ginger, garlic and chillies and stir-fry until vegetables are tender.
  3. Add wombok, hoisin sauce, soy sauce and one to two tablespoons water and cook for one minute. Add beef and stir until heated through.
  4. Serve topped with green onions and boiled rice on the side.